Spanish Spinach with Chickpeas and Cumin Seeds

Spinach and chickpeas are simmered with cumin, garlic, and smoked paprika for a fragrant Spanish tapas dish. Hearty yet light, it’s perfect with roasted peppers, mushrooms, or potatoes.

Course Main Course, Side Dish

Cuisine European, Mediterranean, Spanish

Diet Vegan, Vegetarian

Keyword Andalusian spinach, chickpea tapas, cumin spinach, Spanish spinach, spinach chickpeas

Prep Time 10

Cook Time 15

Servings Servings

Calories 268

Author Spooning and Forking

Ingredients

2 tbsp Olive oil extra virgin
1 Onion finely chopped
3 cloves Garlic sliced
1 tsp Ground cumin
1 tsp smoked paprika
400 g Chickpeas tinned, or home-cooked, drained
250 g Spinach fresh, washed and well drained
200 g Tomatoes tinned, chopped
100 ml Vegetable stock
1 tsp Sea salt
Black pepper to taste, freshly ground

Instructions

A wide pan is heated with olive oil, and onion is sautéed gently until golden. Garlic slices are added, followed by cumin and smoked paprika, stirred for a minute to release their fragrance. Tomatoes and stock are then added and simmered for 10 minutes until slightly thickened.
Chickpeas are stirred in and cooked for 5 minutes before the spinach is added in handfuls. It wilts down quickly, turning the sauce into a thick stew-like mixture. Season generously and serve warm with bread for dipping.

Notes

Chickpeas give this dish its substance. Home-cooked chickpeas have the best texture, but tinned are perfectly fine if drained and rinsed well. Spinach should be fresh and firm-leaved, as frozen spinach often adds too much water and dilutes the flavour.

Cumin is the defining spice here. Toasting it briefly in oil before adding other ingredients releases its earthy aroma and makes the dish distinctive. Smoked paprika adds depth and a gentle smokiness that ties everything together.

Nutrition